The art of elevating low-brow, comfort foods using creativity, skill and good ingredients.
Dudestronomy is what I coin my style of cooking. I love big, bold flavours. I love contrasting textures. I love juxtaposing extremes in a dish. I'm an overgrown fat kid. I worship Doritos and Indomie. I won a backyard mayonnaise eating competition. I have a chicken wing tattoo. All this dumb shit shapes the way I cook.
FOOD & SOUL
I’m all about that life. While my schoolmates were into soccer and comics, I was collecting cookbooks and vibing to Motown soul. Fresh out of the army, my first job was washing dishes at a cafe. One day the head chef bombed out, and everyone moved up a rank; I got promoted to chopping garlic. That was the start of my 14 year long culinary career to date.
Inspired by my favourite movie, You don't mess with the Zohan, I opened Artichoke in 2010. At a time when Singaporeans knew nuts about Middle Eastern food, my crew and I at Artichoke were already breaking all the rules with radical shit like lamb shawarma gyozas, honey-za’atar fried chicken, Doritos tabbouleh and baklava donuts. Artichoke was, and still is, the least “Middle Eastern” Middle Eastern restaurant ever. Instead of rocking Persian carpets and Arabic music, we go HAM with street art, 60’s soul and 90’s hip hop. Despite being weird like that, Artichoke continues to win hearts and awards.
Big love to all.
2011 - Best New Chefs in Singapore - Harper's Bazaar
2013 - Chef of the Year - SC Global Magazine
2013 - Asia Pacific Chef Ambassador - United Nations
2015 - Rising Chef of the Year Finalist - World Gourmet Summit
2015 - Best Local Chef - SG Readers’ Choice Awards
2016 - Singapore’s Best 20 Chefs - World Gourmet Summit
2018 - Chef of the Year Finalist - World Gourmet Summit
2018 - Resident Judge - MasterChef Singapore
You can see me do more weird shit
by watching the videos here.
Read my TimeOut column Bjorn Says.
Check out my new TV series